Cabbage with beans thickened with the roux

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Ingredients:

  • 1 kg of white cabbage
  • 150 g of beans
  • 100 g of pork fat
  • 1 medium-sized onion
  • ½ bunch of parsley
  • ½ bunch of dill
  • 1 stock cube
  • 2 pinches of salt
  • 2 pinches of vegetable seasoning
  • 1 spoon of vinegar (or 3 medium-sized sour apples)
  • 1 ½ spoon of wheat flour
  • 50 ml of water

 

Directions:

Cut the cabbage and put it into a pot with water, then boil it until it is tender. After boiling, drain the cabbage, add salt, add stock cube and pour 1 spoon of vinegar. Mix everything, cover and put on the lid. Next, dice the pork fat and melt it. Add finelychopped onion to the melted pork fat, brown it until it’s golden, add 1 ½ spoon of flour, chopped parsley and dill. Fry everything until it’s golden and add water, then boil on the frying pan. Pour the roux from the frying pan into the pot with the cabbage and mix. Boil the beans, flatten them, put into the pot with the cabbage, mix and leave covered for 15 minutes.

 

 

This meal was prepared by the “Bzowianie” Farm Wives’ Association from Zawiercie-Bzów during the 1st "Silesian Tastes Festival 2006" in Ogrodzieniec. 

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